Baked Rigatoni: The King of Leftovers

My husband LOVES baked rigatoni, and my kids do, too. It’s a staple in our house, something that I make regularly, even if I’m on a Whole30. The key is to par-cook the pasta so that it doesn’t become completely mushy while baking.

This recipe is great because it’s not too cheesy, I use smaller fresh mozzarella balls to dot the top and I don’t mix mozzarella into the dish. I also have an easy recipe for marinara sauce that’s just a touch richer than your standard. It is fantastic in this baked rigatoni and makes up for the fact that it’s lighter on cheese.

Gabbie’s Baked Rigatoni

• 1 lb. rigatoni pasta

• 3 c. marinara sauce

• 8 oz. fresh mozzarella, I like Belgioso Ciliegine

• 1 tbsp. olive oil

• generous salt for pasta water and finishing salt

Boil pasta water that has been generously salted, then add an extra pinch! Cook the pasta for 2 minutes less than the time directed for al dente pasta, reserve one cup of pasta water. Drain and add the pasta back to the pot with 3 cups of the marinara sauce and gently turn to coat. I usually add just a splash of pasta water to thin out the sauce. Spread pasta evenly in an 8-inch Pyrex. When you pour the pasta out into the baking dish it should be saucy but not soupy. Dot the top with mozzarella balls. I like to stick them in high spots so they melt down into crevices.

Bake for 30-35 minutes at 350 degrees and broil for 5 minutes at the end to achieve the perfectly crispy top.

Pro-tip: I ALWAYS make two trays. My marinara recipe yields enough sauce to make a complete second batch. The second tray goes into the fridge for later in the week (easy for the sitter on date night!) or gets frozen for a future time of need.